As promised, I’m working my way through Martha’s salsas, today I tried a Salsa Verde from the Southwest on page 290.
Tomatillos are the main ingredient in salsa verde, along with some onion, garlic, and dried chili. I couldn’t find any dried chili so I got some fresh hot chilies and fried them in olive oil until they got crisp and a little blackened. I added a little of the oil I fried the chilies in to the salsa. Needless to say, this salsa verde is hot stuff!
Both the roasted tomato and salsa verde are terrific, but they can’t be compared because they’re so different. I’d say that if you like sweet, caramelized roasted tomatoes and peppers, try the roasted tomato variety. But if the salsa you crave is tart with light notes of citrus mingled with heat, go for the verde. Of course, you could always make both for a party and satisfy the tastes of almost every guest!
I used this as a condiment on the delicious burritos that Jeff made for dinner. Salsa makes a great dip, but it also adds a real kick to all sorts of things, from burritos to enchiladas and even on top of a hot dog or a hamburger for a little extra spiciness that you can’t get with a regular relish!
